Fruit & Vanilla Yogurt Tart

Mix butter and cream cheese together in a stand mixer or by hand till smooth. Add flour and salt, mix till just combined. Wrap dough in plastic wrap, form into a disk and refrigerate for at least 30 minutes. You can make dough the night before and set out for 15 minutes before use if you like.

Place disk on well floured surface and flour rolling pin.

Roll from center applying gentle pressure. Turn dough over and roll again till desired size about 13-14 inches If using an 11 inch pan.

Place dough in tart form and begin molding. Make sure to dock your dough (poke holes in it with a fork) so it won’t bubble up during baking.

Bake at 350 degrees for about 15 minutes or until golden brown.

While your tart crust is still in the tart pan spread a layer of the yogurt to desired thickness.

Begin in the middle and start laying down your fruit pattern working quickly so your yogurt stays as firm as possible.

Once your tart is done remove the tart pan sides leaving bottom in place. You can also carefully remove the bottom of the tart pan by sliding it off with a spatula on to the desired surface if you feel comfortable. Refrigerate or serve immediately. Enjoy!